Roast Pork Tenderloin with Plum Chutney & Butternut Squash

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 8

Ingredients

  • 1 lb pitted and halved plums 500 g
  • 2 tbsp firmly packed brown sugar 30 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 1 tsp minced fresh ginger 5 mL
  • 1 star anise
  • 1 whole clove
  • 1/2 cinnamon stick
  • 3-1/2 - 4 lb. butternut squash, peeled, cut into 1-in. (2-cm) cubes 1.75 - 2 kg
  • 1/4 cup olive oil, divided 60 mL
  • 2 tsp salt, divided 10 mL
  • 1 tsp black pepper, divided 5 mL
  • 2 pork tenderloins (about 24 oz/750 g together)

Directions

  • Step 1

    Preheat oven to 425°F (220°C). In saucepan, combine plums, brown sugar, vinegar, ginger, star anise, clove and cinnamon stick. Bring to a boil, then reduce to a simmer 30 min., or until thick and syrupy. Discard star anise, clove and cinnamon stick. Set plum chutney aside, keep warm.

  • Step 2

    In large bowl, mix butternut squash with 2 tbsp (30 mL) oil, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to coat. Arrange in single layer on parchment-lined baking sheet. Roast squash 30 to 35 min., turning halfway, until golden brown and tender.

  • Step 3

    Meanwhile, season tenderloins with remaining salt and pepper. Heat remaining oil in large non-stick skillet over medium-high heat. Brown tenderloins on all sides, 4 to 6 min. Place on parchment-lined baking sheet. Cook in the preheated oven 15 to 17 min., or until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest portion of the meat. Let stand 10 min. before slicing.

  • Step 4

    Served pork with plum chutney and roasted butternut squash on side.

Tip

Add pinch of hot pepper flakes to the chutney during simmering, if desired.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 recipe):
  • Calories 310
  • Fat 10 g
  • Saturated Fat 2 g
  • Carbs 29 g
  • Sugar 13 g
  • Protein 27 g
  • Cholesterol 70 mg
  • Fibre 6 g
  • Sodium 640 mg